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Author Notes:The creaminess of tahini and garbanzo beans balances nicely with the tanginess of the red pepper in this versatile dip. Spread it on sandwhiches in place of mayonnaise, compliment carrots and celery sticks, or scoop it up with pita wedges. This recipe was written by the Healthline Editorial Team: http://www.healthline.com... —Healthline

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Serves: 18

1
19 oz. can garbanzo beans, rinsed and drained

1/4
cup jarred red bell pepper

2
tablespoons fresh lemon juice

2
peeled garlic cloves

1
tablespoon tahini (sesame seed paste)

1/4
teaspoon salt

1/2
teaspoon freshly ground black pepper

Combine all ingredients in a food processor and pulse until smooth, stopping to scrape down sides.